In a large pot melt butter and when it starts to clarify - smells good add sugar, dates, egg mix well bring to full boil and cook for 1 minute.
Stir in cereals, 1cup coconut, cherries, vanilla.
Stir with wooden spoon until all ingredients comes together.
Let it sit for 10 minutes.
Moisten your hands with little bit of water and make small balls.
Roll in coconut.
Keep in refrigerator in covered container.
Can be made one week ahead.
Place the dates in a heatproof bowl. Cover with boiling water and let stand 2 mins, or until softened slightly. Drain well and cool.
Add dates, cinnamon, nutmeg, almonds, orange zest and orange juice to a food processor and process until just combined. Shape into 16 balls.
Place coconut on a large flat plate. Roll the date balls in the coconut to coat lightly, then place them on a clean plate. Cover with plastic wrap and chill for 30 mins, then serve.
Melt butter in heavy skillet.
Stir in sugar, egg yolk and dates.
Cook and stir over low heat 5 minutes or until mixture is thick.
Remove from heat.
Stir in lemon juice, peel and nuts. Cool.
Drop or roll into balls and roll in powdered sugar. Delicious!!
I double this recipe.
Simmer butter, sugar and dates over low heat for 8 minutes, stirring constantly.
Add other ingredients.
Cool; roll into small balls.
Drop into bag containing powdered sugar and shake well. Set balls on platter or cookie sheet to dry.
Should make 50 balls.
In a large saucepan, add margarine, sugar, egg and cut up dates.
Cook for 9 minutes over low heat, stirring constantly.
It will thicken.
Remove from heat; add Rice Krispies and nuts.
When cool enough to handle and well mixed, make into small balls, rolling in your hands.
Roll balls into the coconut, which has been heaped on top of waxed paper.
Refrigerate to harden.
Also can store some in freezer as this recipe makes a lot.
Melt butter and sugar in a saucepan over low heat.
Add dates and cook 3 minutes and remove from heat.
Stir in cereal, vanilla, and pecans.
When cool enough to handle, shape into small balls about 1\" in diameter.
Roll into confectioners' sugar (or flaked coconut -- see notes in recipe description).
Place cookies on cookie sheet lined with waxed paper until set.
Store in airtight container.
Cook butter, dates and sugar until very thick. Add remaining ingredients. Mix. Cool until lukewarm. Roll into balls, then roll in sifted confectioners sugar.
Boil margarine, sugar, egg and dates 4 minutes on low heat, stirring all the time.
Add Rice Krispies and chopped nuts.
Roll in marble size balls and roll in coconut or powdered sugar.
Very good; large recipe.
hade darker.
Coarsely chop dates and add to food processor
Add all ingredients to food processor and blend well.
Hand form into small balls and place in refrigerator to harden.
Chop dates; combine dates, sugar, and butter in a medium saucepan. Bring to a boil; cook; stirring constantly, 1 minute. Stir in cereal and pecans, cool mixture to touch. Shape into 1 inch balls, and roll balls in coconut or powdered sugar.
elf-rising flour. Add the dates and orange peel with the
Mix ingredients
and form into small balls.
Serve with a pick in each
ball.
Double
recipe number of times it takes for desired number of servings.
Keep refrigerated.
Melt margarine and butter.
Add light brown sugar, dark brown sugar and dates.
Cook over low heat, stirring constantly until dates melt (about 6 minutes).
Remove from heat; add Rice Krispies and pecans; mix well.
When cool, roll into balls and then roll balls in powdered sugar.
Makes about 214.
Cream butter and sugar. Add vanilla and mix. Add flour; mix. Blend in pecans and dates. Roll teaspoonful of dough into balls. Refrigerate balls for 1 to 2 hours. Bake on greased cookie sheet for about 20 minutes. Remove from oven and roll balls in powdered sugar. Sprinkle them again with powdered sugar when cool.
Melt margarine.
Add sugar and chopped dates; cook 6 minutes. Add 2 teaspoons water to make light balls.
Stir in coconut.
Take off stove.
Add vanilla and the chopped nuts.
Cool a little and add Rice Krispies.
Form into small balls and roll in powdered sugar.
Makes 12 dozen balls.
Mix sugar, butter, dates, nuts and egg in a 5-quart pot.
Cook on High heat until butter and dates are melted, then cook 10 minutes.
Stir constantly.
After 10 minutes, remove from heat and add vanilla and Rice Krispies; mix well.
When completely mixed, pour mixture onto a plate.
With a spoon scoop out mixture and form small balls.
Place on cookie sheet until all mixture is formed into small balls, then drop balls into a bag with powdered sugar. Shake and remove.
Enjoy.
Melt butter.
Add sugar and chopped dates.
Mix well.
Cook over low heat for 6 minutes.
Remove from heat.
Add nuts, coconut, and Rice Krispies.
Roll into balls.
Roll balls in powdered sugar.
Yield: 60 balls.
Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in the melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat and stir in crispy rice cereal and pecans. Let mixture cool until easily handled, 5 to 10 minutes.
Form mixture into small balls using your hands.
Pour confectioners' sugar into a resealable bag; add date-nut balls and lightly shake bag until balls are coated.
br>Stir in icing sugar, dates and peanuts and mix well